By Gretchen
Today I have my favorite combination of all time ~ Blueberry Peach Cobbler
Cobbler recipes are the easiest way to celebrate all the fruits of summer!
The main difference in my peach blueberry cobbler recipe versus most of the recipes I have seen on the internet is in the way I make my cobbler topping.
Mine is more of a biscuit style, almost like a dumpling versus the poured cake batter style cobbler
Biscuit toppings are a better option to soak up all that juicy and delicious fruit filling without making it all soggy like a pancake or cake topping
In my opinion this technique brings more texture to each bite rather than that soft cake type batter
Biscuit making in general take a delicate hand in mixing or you lose that flaky, light crumb and end up with a more bread-like crumb that is dense and tough.
If you watch the YouTube video tutorial for how I make this recipe you will get a close up view of how to handle the making of the biscuit topping for the most flaky and light dough you have ever tried!
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS COBBLER
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Notes for Success:
When making a biscuit or cobbler topping, the ingredients must be cold!
I usually put the vegan butter in the freezer while I gather all my other ingredients this way it is super cold when I grate it into the flour mixture
Using a box grater for the butter is a professional tip to getting the butter worked into the dough with as little hand pressure as possible
Other helpful items for the perfect cobbler!
CAST IRON PAN
9″ X 9″ CASSEROLE DISH
Yield: serves 10-12
Blueberry Peach Cobbler
Prep Time
1 hour
Cook Time
45 minutes
Total Time
1 hour 45 minutes
Ingredients
For the Fruit Filling:
- Fresh Peaches 5 or 6 large for about 3½ cups of peeled sliced peaches
- Fresh or Frozen Blueberries 1 cup
- Granulated or Light Brown Sugar 1 Tablespoon
- Cornstarch 1 Tablespoon
- Ground Cinnamon ¼ teaspoon
- Ground Nutmeg ¼ teaspoon
- Ground Ginger 1/8 teaspoon
- Lemon zest from 1 small lemon approx 1 teaspoon
- Juice from half an orange approx 2-3 Tablespoons
For the Cobbler Topping:
- All Purpose Flour 1¾ cup (218g)
- Granulated Sugar 2 Tablespoons (28g)
- Salt ½ teaspoon
- Baking Powder 2 teaspoons
- Vegan Butter COLD 2 Tablespoons
- Plant Milk COLD ¾ cup (177ml)
Instructions
- Combine all the ingredients for the fruit filling together in a large mixing bowl, toss well to combine evenly
- Pour into a lightly greased casserole dish (9″ x 9″) or a 1]10″ Cast iron Skillet
- In another large bowl combine the flour, salt, baking powder and sugar together and make sure it is all blended well.
- Add the cold grated or small diced butter to the flour mixture and cut in with a pastry cutter, fork or by using a box grater to incorporate as best as possible without melting the butter with the heat from your hands.
- Once the flour mixture resembles course meal and the butter is distributed evenly pour in the cold soy milk and toss gently to absorb the flour.
- You are not making bread so try not to knead or overwork the dough
- Place Tablespoon sized pieces of the cobbler dough over the fruit filling in the dish and then sprinkle with optional cinnamon sugar
- Bake in a preheated 375°F oven for approximately 45 minutes or until the fruit is bubbling and the cobbler toppings is not raw, pick up a small piece of the dough to make sure it is not raw & doughy
- Serve hot with your favorite non dairy ice cream or whipped coconut cream
Notes
Leftover cobbler can be stored for up to 5 days in the refrigerator, covered and simply rewarmed before serving.
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